Side Pannel
Cannelloni
Cannelloni
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef, Italian, Main Dish
Ingredients List
- 12 cn Shells
- 3 (8-ounce) cans tomato sauce
- 2 tb Grated parmesan cheese
- 1 lb Ground beef
- 1/4 c Chopped onion
- 1 Clove Garlic -- minced
- 10 oz Package frozen chopped
- Spinach -- thawed and
- Drained
- 1/3 c Grated parmesan cheese
- 2 tb Milk
- 2 Eggs -- slightly beaten
- 1/2 ts Dried whole oregano
- 1/4 c Butter or margarine
- 1/4 c Plus
- 2 tb All-purpose flour
- 2 c Half-and-half
- 1/8 ts White pepper
Directions
Cook cannelloni according to package directions; drain and set
aside.Combine tomato sauce and 2 tablespoons Parmesan cheese; spread 1 cup
tomato mixture in a lightly greased 13- x9- x 2-inch baking dish; set aside
dish and remaining sauce.Cook beef, onion, and garlic in a large skillet
until beef is browned, stirring to crumble meat; drain well. Add spinach;
saute 3 minutes. Add 1/3 cup Parmesan cheese, milk, eggs, and oregano; stir
well. Stuffcannelloni shells with beef mixture. Place filled cannelloni on
tomato mixture in baking dish; set aside.Melt butter in a heavy saucepan
over low heat; add flour, stirring until smooth. Cook 1 minute, stirring
constantly. Gradually add half-and-half; cook over medium heat, stirring
constantly, until mixture is thickened and bubbly. Stir in pepper. Pour
over cannelloni; spoon remaining tomato mixture over cream sauce. Bake,
uncovered, at 375 degrees for 20 minutes. Yield: 6 servings.
aside.Combine tomato sauce and 2 tablespoons Parmesan cheese; spread 1 cup
tomato mixture in a lightly greased 13- x9- x 2-inch baking dish; set aside
dish and remaining sauce.Cook beef, onion, and garlic in a large skillet
until beef is browned, stirring to crumble meat; drain well. Add spinach;
saute 3 minutes. Add 1/3 cup Parmesan cheese, milk, eggs, and oregano; stir
well. Stuffcannelloni shells with beef mixture. Place filled cannelloni on
tomato mixture in baking dish; set aside.Melt butter in a heavy saucepan
over low heat; add flour, stirring until smooth. Cook 1 minute, stirring
constantly. Gradually add half-and-half; cook over medium heat, stirring
constantly, until mixture is thickened and bubbly. Stir in pepper. Pour
over cannelloni; spoon remaining tomato mixture over cream sauce. Bake,
uncovered, at 375 degrees for 20 minutes. Yield: 6 servings.
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